Preparation

1

Seafood Alternatives: cod, rockfish, mussels, clams, squid

2

Fill a medium saucepan three-quarters full with water. Bring to a boil. Add the fish and scallops;simmer for 3 to 4 minutes. Remove with a slotted spoon and quickly rinse with cold water to stop the cooking. Repeat with the shrimp, cooking for 2 to 3 minutes. Chill, covered in the refrigerator.

3

In a small bowl, combine the marinade ingredients. Whisk to mix completely. In a medium bowl, combine the poached seafood, bell peppers, tomatoes and onion. Pour the marinade over, toss to mix and refrigerate for 20 minutes; drain. Serve the marinated seafood on a bed of romaine lettuce, with lemon wedges alongside.

Comments: This simple but elegant salad combines the varied textures and flavors of poached sea bass, shrimp and scallops, with a tangy vinaigrette marinade. Rinse the seafood and pat dry with paper towels. Cut the sea bass into 1-inch cubes. Peel and devein the shrimp.